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Banana Coconut Cream Bread
Servings: 2 loaves
Preparation Time: 15 minutes
Ingredients:
- 3 cups wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar, or to taste
- 1 cup Expeller-Pressed or Virgin Coconut Oil
- 4 eggs, lightly beaten
- 4 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 cup Coconut Cream Concentrate
- 1 cup shredded coconut (optional)
- 1 cup chopped walnuts (optional)
Directions:
Preheat oven to 325 degrees F.
Combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine sugar, oil, eggs, bananas, CCC, and vanilla extract. Stir into dry mixture, mixing until just moistened. Fold in coconut and nuts, if desired. Pour into two greased and floured 8 1/2-inch x 4 1/2-inch x 2 1/2-inch loaf pans.
Bake in preheated oven for 1 hour or until breads test done. Cool 10 minutes in pans before removing to a wire rack to cool completely.
Recipe submitted by Sandra, West Point, NE.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
